INGREDIENTS
(Serves 12)
- 1 cup raisins
- 1 cup sherry
- 2 cups cake flour
- 1/4 tsp. salt
- 2 tsp. baking powder
- 8 Tbs. unsalted butter, at room temperature
- 1¼ cups sugar
- 3/4 cup milk
- 1 tsp. almond extract
- 3 egg whites, at room temperature

DIRECTIONS
1. Soak the raisins in the sherry for several hours.
2. Preheat the oven to 375°F and flour two eight-inch cake pans.
3. Sift together the flour, salt, and baking powder several times.
4. Cream the butter and sugar in a large bowl. Alternately add the flour and milk in three parts, beating well after each addition. Stir in the almond extract.
5. In a large bowl, beat the egg whites until they are stiff but not dry. Fold a quarter of them into the batter, then fold the batter into the remaining egg whites.
6. Divide the batter between the two prepared cake pans and bake for 20 to 25 minutes, until a toothpick comes out clean.
While the cake is baking, prepare the soft icing (see below).